Carnival Donuts with jam

Ingredients

• 550g T55 plain flour
• 1 sachet of baker's yeast
• 1 tsp salt
• 2 tbsp sugar
• 4 eggs
• 10 cl water
• 50 cl milk
• 2 tbsp aged rum
• 100g softened butter
• 1 jar of Raspberry & Rose Petals, Damson, Mirabelle & Cinnamon, Salted Butter Caramel or Pistachio Supreme
• Caster sugar for coating

Instructions

1. In a stand mixer or by hand, combine the flour, salt and sugar.
2. Once the yeast has been dissolved in the warmed milk and water, stir it into the dry ingredients, then add the eggs and the rum. Fold the mixture together gently.
3. When the dough comes together into a ball, knead it on a floured work surface. Work in the butter in pieces and knead until the dough is soft and elastic. Shape it into a ball, place it in a bowl and cover with a tea towel. Leave the dough to rise for 1 hour to 1 hour 30 in a warm, draught-free spot.
4. When the dough has doubled in size, knock it back on a floured work surface by pressing it down with your hand. Roll it out to a thickness of 1cm with a rolling pin.
5. Using a pastry cutter, cut out circles roughly 6cm in diameter. Place them as you go on a baking tray lined with greaseproof paper. Repeat until all the dough is used up. Cover with a tea towel and leave to rise again for 30 minutes to 1 hour.
6. Heat the oil in a deep fryer or a large, heavy-bottomed pan. The oil must not be smoking, so that the doughnuts cook evenly. To test the oil, simply drop in a piece of dough: it should rise back up with small bubbles forming around it. Lower the discs of dough into the oil and fry for about 3 minutes on each side. Lift the doughnuts out with a slotted spoon and set them on kitchen paper. Repeat with all the pieces of dough.
7. Fill the doughnuts with Raspberry & Rose Petals, Damson, Mirabelle & Cinnamon, Salted Butter Caramel or Pistachio Supreme using a piping bag. Dust with sugar.
8. Put your mask on and enjoy!